Homa Behmadi

This study investigated the impact of fermented quinoa flour (F _QF ) addition on the quality of functional gluten‐free pasta formulated from pseudocereal flours. The work is aimed at enhancing the nutritional and technological attributes of gluten‐free products using fermented plant‐based ingredients. F _QF was incorporated at levels of 0, 5, 10, 15, and 20 wt.%. The sample containing 10 wt.% F _QF exhibited the most desirable overall properties, with a reduced optimal cooking time (8 ^′ 39 ^′′ ), lower cooking loss (5.63%), and higher cooking index (81.4%). The expansion ratio decreased from 1.42 to 1.30 with increasing F _QF content. Color analysis revealed a decrease in L ∗ and a ∗ values and an increase in b ∗, especially in dried samples. Texture analysis showed a decrease in hardness from 1.13 N (control) to 0.73 N (F ₂₀ ). Sensory evaluation confirmed improved acceptability in appearance, aroma, and taste for the 10 wt.% F _QF sample. Scanning electron microscopy (SEM) images showed a more porous internal structure in F _QF ‐enriched pasta. Rheological tests indicated reduced viscosity and enhanced viscoelastic moduli. Amino acid analysis revealed increased levels of lysine, methionine, and tyrosine. These findings suggest that F _QF is a promising ingredient to improve the technological and nutritional quality of gluten‐free pasta without compromising sensory attributes.

The challenging environmental chemical and microbial pollution has always caused issues for human life. This article investigates the detailed mechanism of photodegradation and antimicrobial activity of oxide semiconductors and realizes the interface phenomena of nanostructures with toxins and bacteria. We demonstrate how oxygen vacancies in nanostructures affect photodegradation and antimicrobial behavior. Additionally, a novel method with a simple, tunable, and cost-effective synthesis of nanostructures for such applications is introduced to resolve environmental issues. The high-voltage, high-current electrical switching discharge (HVHC-ESD) system is a novel method that allows on-the-spot sub-second synthesis of nanostructures on top and in the water for wastewater decontamination. Experiments are done on rhodamine B as a common dye in wastewater to understand its photocatalytic degradation mechanism. Moreover, the antimicrobial mechanism of oxide semiconductors synthesized by the HVHC-ESD method with oxygen vacancies is realized on methicillin- and vancomycin-resistant Staphylococcus aureus strains. The results yield new insights into how oxygen ions in dyes and bacterial walls interact with the surface of ZnO with high oxygen vacancy, which results in breaking of the chemical structure of dyes and bacterial walls. This interaction leads to degradation of organic dyes and bacterial inactivation.

Nutrition And Food Sciences Research Nutrition and Food Sciences Research